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Livestock producers should have a wildfire emergency evacuation plan ready to go

With the wildfire situation in Alberta and Saskatchewan, people are once again recognizing the harsh reality of just how dangerous they are.

For livestock producers there's not just the concern of getting your family and pets to safety,  but also your livestock.

Grant McLellan, CEO of the Saskatchewan Cattlemen's Association says livestock producers should look at developing an evacuation kit that includes your insurance information and more:

"Having contact information for any prearranged off-farm evacuation sites. That may be depending on your area an auction mart, maybe a feedlot, it's important to have that contact information. Ensure that you've got things like water and feed readily available at prearranged sites. A detailed inventory of your livestock and a developing list of any emergency contacts you may want to have in place prior to a wildfire event."

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Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

Video: Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

In today’s pork industry, producers are under increasing pressure to do more with fewer inputs—while maintaining performance, improving animal health, and meeting sustainability expectations.

we sit down with Sylvain David and Scott Preston from Olmix to explore how seaweed-based solutions are emerging as a foundational tool in modern swine nutrition.

Rather than acting as simple alternatives, these solutions are designed to support gut health, immune resilience, and overall system consistency—especially during key stress periods like weaning, feed transitions, and disease challenges.

The conversation dives into:

• What seaweed-based solutions actually are and how they work

• Why consistency and standardization matter in “natural” products

• How gut health connects to immune function and performance

• Where producers are seeing real-world impact today

• The role of natural solutions in the future of sustainable pork production